Cinnamon Bark Syrup Recipe

I love Death and Company‘s Death & Co Modern Classic Cocktails book, and while there are many awesome sweetener recipes in it, the cinnamon bark syrup  is the one I go to most often.  It adds a spicy layer of depth to cocktails, particularly classics such as an old fashioned.


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“In a saucepan, muddle 1 ounce of cassia cinnamon sticks until it’s broken up into shards.  Add 2 cups of water and 2 cups of superfine sugar.  Bring to a boil, stirring occasionally. Lower heat, cover, and simmer gently for 4 minutes.  Remove from heat and let stand overnight.  Strain through a cheesecloth-lined sieve.”  — Death and Co: Modern Classic Cocktails

I made this yummy Grapefruit Gin Sour with it:

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2oz Fresh Red Grapefruit Juice — 1 1/2oz St George Spirits Terroir Gin — 3/4oz Homemade Cinnamon Bark Syrup — 1/2 Linie Aquavit — 4 Dashes El Guapo Cocoa Tea Bitters — 1 Egg White *Reverse Dry Shake (shake all ingredients except egg white with ice, remove ice, then dry shake with egg white). Pour into glass for frothy foamy feast for the eyes!

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